Thick Cut Pork Chop with Herb Garlic Sauce
Recipe Date:
Serving Size:
4
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
This dish simmers on the stove top to marry the flavors of the pork chops with herbs and garlic. It is delicious with mashed potatoes and, of course, a glass of our estate grown Tres, a blend of Grenache, Syrah and Mourvèdre.
Ingredients
- 2 tbsps Extra Virgin Olive Oil
- 1 Medium Onion chopped
- 4 Boneless Pork Chops
- 3 Garlic cloves (minced)
- 2 tbsps Parsley - fresh (heaping, chopped)
- 1 tsp Sage - dry (chopped)
- 1/2 tsp Thyme leaves - dry
- 1/2 tsp Rosemary - dry (chopped)
- 1 cup Chicken Stock
- 1 tbsp Butter
- Salt and Pepper to taste
- 4 tbsps All-purpose Flour
Directions
- Heat the olive oil in a large skillet or sauté pan over medium heat. Add onions and saute, stirring, until lightly browned.
- Meanwhile, sprinkle the pork chops with salt and pepper and dust with flour. Add the pork chops to the skillet and brown on both sides, about 4 minutes on each side.
- Add the garlic, herbs, chicken broth, and butter; reduce heat to low, cover, and simmer for 25 minutes. If the pork chops are very thick, simmer for 5 to 10 minutes longer.
Enjoy with a glass of Amista Tres.
adapted from The Spruce Eats by Diana Rattray
